Pork and Spinach Curry
- 1 cup coconut milk, divided
- 1 tablespoon Red Curry Paste
- ½ cup lean pork strips
- 2 cups water
- ½ lime
- 3–4 kaffir lime leaves, crumbled
- 4 tablespoons fish sauce
- 2 tablespoons sugar
- ½ pound baby spinach
- Rice, cooked according to package directions
Instructions:
Some meat departments actually offer meats precut into strips, which dramatically reduces prep time. If pork strips are not available, try this recipe with beef, chicken, or turkey.
- In a medium-sized saucepan, heat ½ cup of the coconut milk and the curry paste over medium-low heat, stirring to combine thoroughly. Cook for 5 minutes, stirring constantly, so that the sauce does not burn.
- Add the pork cubes, the remaining coconut milk, and the water. Return the mixture to a simmer and let cook for 5 minutes. Squeeze the juice of the lime half into the curry. Add the lime half.
- Stir in the kaffir lime leaves, fish sauce, and sugar. Continue simmering for 5 to 10 more minutes or until the pork is cooked through. Remove the lime half.
- Add the baby spinach and cook for 1 minute.
- Serve over rice.